Vacuum-steam pulsed blanching enhances drying, nutrient retention, and anti-nutritional factor reduction in Vigna unguiculata
Samuel Ariyo Okaiyeto, Shiqiang Yu, Haiou Wang, Jinhong Zhao, Cunshan Zhou, Ahmed Jamilu Mustapha, An‐An Zhang, F. Yang, Jing‐Shou Zhang, Hong‐Wei Xiao
Topics & Concepts
VignaBlanchingChemistryFood sciencePeroxidaseNutrientAscorbic acidVitamin CMoistureBrowningTexture (cosmology)ChlorophyllKineticsVitaminHorticultureBotanyLigninEnzyme assayLegumeEssential nutrientBiofortificationBiochemistryAgronomyFood composition and propertiesFood Drying and ModelingFreezing and Crystallization Processes